I have, over the years, been able to eat a number of things others disdain. Piglet ears? No problem! Haggis? Sure! Brioche a la roy? Absolutely. Vienna-style fried chicken? Ducks' feet? Yum! Chitterlings? Sign me up. You would think that I would qualify for the Iron Stomach Award.
Then, on the other hand, you've got anything canned from Hormel,KFC or Dead Lobster. Ugh. I don't know exactly what the big restaurant chains do to make their food so indigestible--huge amounts of oil, white flour, and sugar are of course probably involved--but there are some amazing depths of indigestibility that have been achieved by those fellas. Do they have chemists working all day to figure this out?
Do They Even Listen To Themselves?
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Michelle Griffith at the Minnesota Reformer has a think, sorta, piece about
the first anniversary of the shooting of Melissa and Mark Hortman (and the
Hoff...
1 day ago
3 comments:
what is vienna style fried chicken?
have you tried balut yet?
The last time I had haggis, the whiskey-onion gravy helped.
Vienna style fried chicken;
http://bikebubba.blogspot.com/2006/05/bubba-fried-chicken.html
Basically the predecessor of the southern recipe with some exceptions. Have not tried balut, but I think I could handle it.
Douglas: :^) I've had it once, and it was pretty good. Maybe it was light on the liver and lungs.
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